
Beef Ribs with Chimichurri

Ingredients
- 1 rack beef short ribs
- Four Monkeys BBQ Beef Rub
- Worcestershire sauce
Chimichurri
- 2 tbs red wine vinegar
- 1/2 cup finely chopped parsley
- 4 finely chopped cloves garlic
- 2 long red chillies, seeded and finely chopped
- 3 tsp dried oregano
- 1 tsp salt
- Pinch pepper
Method
- Light smoker and heat to 135°C (275F).
- Trim any fat and silver skin off the top of the beef rack, leaving nothing but meat showing, then remove membrane from underside.
- Rub a tablespoon of Worcestershire sauce on all sides of your ribs, then from a height, season well with Four Monkeys Beef rub.
- Place ribs into your smoker or oven and cook until the internal temp reaches 76C (170F) then wrap in thick foil with 3 tablespoons of Worcestershire sauce. Continue to cook until you're able to slide a skewer into the thickest part of the rib and it has no resistance, the internal temp should be around 100C (212F).
“TIP: Use a spray bottle filled with 50/50 water and worcestershire sauce to spritz the ribs every hour until wrapping, this will help cool the surface of the meat to stop it drying out.
- Let your ribs rest in the foil wrap and wrapped in a towel for 45 minutes before slicing. This step is very important, I know it's tempting to slice straight away but hold your nerve.
- Serve with a side of Chimichurri sauce and grilled green beans and enjoy.
“TIP: I love chimichurri with beef ribs. Just mix up all the ingredients and enjoy!